Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With your old uncle and aunt, who love a bit of pork


  • 2 bulb spring onions
  • 1 baguette
  • 2 garlic cloves


Finely slice the bulb spring onions. Cut the baguette into slices lengthways. Peel the garlic and rub it over the slices of bread. Drizzle the baguette with some canola oil. Slice the tomatoes, roughly slice the basil. Barbecue the slices of speck for 5 minutes on each side and toast the slices of baguette. Serve everything tapas-style.